Lentils with Spring Onions and Parsley

Name: Lentils with Spring Onions and Parsley
Yield: Serves 4
Cuisine: Asian
Ingredients: 225 g/8 oz/1¼ cups brown lentils; lemon wedges, to serve; 2–3 spring onions (scallions), trimmed and finely chopped; juice of 1 lemon; 45–60 ml/¾ tbsp olive oil; 2 garlic cloves; sea salt and ground black pepper; a bunch of flat leaf parsley, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

In eastern Mediterranean regions, lentils have been served as part of a meze spread since ancient times. This lentil dish is particularly popular in Syria and Lebanon, and is prepared in a similar way to tabbouleh.

Ingredients

225 g/8 oz/1¼ cups brown lentils
2

Asia
Syria
Lebanon
Main course
Mediterranean
Vegan
Gluten-free
Spring

Method

Put the lentils in a pan with plenty of water and bring it to the boil. Reduce the heat and simmer for about 25 minutes, until the lentils are tender but still retain a bite to them.
Rinse and drain the lentils and put them in a bowl. Crush the garlic with the salt to make a paste, then stir it into the lentils.
Add the olive oil, lemon juice, pepper and